This Cheesy stuffed sourdough bread made with mozzarella , garlic and herb sourdough bread an excellent appetizer to serve for party or get together.
This Cheese stuffed bread is generously stuffed and covered with an exquisite blend of 100% Mozzarella and seasoned with a sprinkling of garlic, chili flakes, sesame seeds, parsley, and parmesan cheese
- Ingredients to make this Mozzarella stuffed Garlic and herb sourdough bread
- Instructions for making this Mozzarella Stuffed Garlic and Herb Sourdough Bread
- How to serve this Mozzarella Stuffed Garlic and Herb Sourdough Bread
- Baking schedule
- Mozzarella stuffed Garlic and Herb Sourdough Bread
Ingredients to make this Mozzarella stuffed Garlic and herb sourdough bread
You need following ingredients to make this bread
Sourdough Starter : I used 100% hydration white flour starter. If you don’t have it hand make it using this recipe
Bread flour : Unbleached bread flour is good.
Olive oil : Use extra virgin olive oil in the dough. Brush with olive oil top and bottom of bread dough during baking.
Sugar : Only a small amount of sugar added to the dough.
Salt : Control fermentation and adds flavor to the bread
For filling and Topping
Mozzarella cheese : Part skim Mozzarella cheese is used here you can use whole Mozzarella too .
Parmesan cheese: Freshly grated parmesan cheese is best for making this bread.
Sesame seed: I used white sesame seeds; you can use black sesame seed.
Garlic : I used minced garlic you can use garlic paste
Italian seasoning: Use either store-bought or homemade seasoning.
Chili flakes : I used Aleppo pepper any chili flakes will work here.
Water : 57% hydration in this recipe.
See recipe card for quantities.
Instructions for making this Mozzarella Stuffed Garlic and Herb Sourdough Bread
First mix the dough starter, flour, sugar, salt, water and oil and mix well.
Set aside for 3 hours in between each hour interval stretch and fold the dough. This gives strength to the dough.
Refrigerate the dough after 4 hours for 8 hours. If you are planning for same day bake, then after 5 hours divide the dough into two and flatten it into thin sheet.
Next morning bring the dough to room temperature and divide the dough into two equal pieces and spread one half first into rectangle sheet.
Then place the mozzarella cheese on the top.
And place other half of the dough on the top of the cheese.
Then brush olive oil top of the dough and sprinkle, parmesan cheese, chili flakes, minced garlic, parsley/cilantro, Italian seasoning, sesame seeds.
Bake and enjoy
You can use mix of bread flour and whole wheat flour instead of bread flour alone.
Instead of parsley you can try cilantro.
If you want, you can increase the amount of mozzarella cheese to 8 oz. I have use only 4 oz of cheese.
You can also use any other melting cheese like Provolone and Mexican cheese as it has a mild taste and melts easily as well, instead of mozzarella.
How to serve this Mozzarella Stuffed Garlic and Herb Sourdough Bread
This bread taste best warm with simple marinara sauce.
This garlic cheese stuffed bread does not need refrigeration. If you store it in the refrigerator, it can make the bread soggy or stale.
Instead, just keep any leftover bread in an air-tight bag or container (at room temperature) for one or two days. If you want longer storage, freeze the bread.
When you ready to serve warm the bread and enjoy.
8.00 AM Mix in ingredients to make starter
1.00 PM Mix all the ingredients for the dough
2.00 PM Do first stretch and fold
3.00 PM Second stretch and fold
6.00 PM Refrigerate the dough for overnight
7.00 AM Next morning bring the dough to room temperature
8.00 AM Divide the dough into two equal pieces and roll and spread it into rectangle
8.15 AM Fill the dough and sprinkle topping
8.20 AM Pre-heat the oven.
8.45 AM Bake the bread.
If you tried this bread please tag me in Instagram @nidhinikhil and in facebook @zestysouthindiankitchen
Mozzarella stuffed Garlic and Herb Sourdough Bread
First make starter
- 1 tbsp./ 15g sourdough starter
- ⅓ cup / 50g bread flour
- 3 tbsp. + 1 tsp/ 50g water
- 2 ⅔ cup/ 362g Bread flour
- ½ cup / 100g Sourdough starter 100% hydration white flour starter
- 1 tsp/ 6g Salt
- 2 tsp/ 8.5g Sugar
- ¾ cup + 1 tbsp. / 206g Water
- ¼ cup/40g olive oil divided
Filling and Topping
- 5 ounce /114 g Mozzarella Cheese
- ⅓ cup / 30g Parmesan Cheese
- 1 ½ teaspoon Italian seasoning
- 3 tablespoon /7g Cilantro/Parsley
- 2 tablespoon /11g Garlic minced
- ½ teaspoon red pepper flakes Aleppo Pepper
- 2 tablespoon /19g Sesame Seeds
- First make starter by mixing all the ingredients in a bowl and set aside for 4-5 hours or until doubles in volume.
- In a large bowl add starter, sugar, salt, 2 tablespoon olive oil, flour, and water to form and soft dough and set aside for 4 hours or until it doubles in volume.
- In between every hour interval stretch and fold the dough. This step will strengthen the dough.
- After 4 hours refrigerate the dough for overnight or 8 hours.
Shape the dough
- Next morning divide the dough into two equal pieces about 335g each. Lightly spread 1 tablespoon of olive oil in the baking sheet and set aside.
- Spread the dough into approximately 9x 11-inch rectangle and place it in baking sheet.
- Place mozzarella cheese discs on the top of the dough. Then cover this dough the second dough. Seal the dough from the sides.
- Brush the dough with rest of olive oil, sprinkle, parmesan cheese, minced garlic, Italian seasoning , red pepper flakes, cilantro/ parsley and sesame seeds.
- Try to poke the dough with a fork at 2-inch interval so that steam will escape while baking and bread will not be soggy. Leave the dough as such while oven is preheating.
Bake the bread
- Pre-heat oven to 450°F / 232°C. Then bake the dough for 16-18 minutes or until it is golden brown around the sides.
- If the dough puffs while baking, pierce with tip of knife to release the steam.
- Transfer the bread to cooling rack for few minutes.
- Then slice and serve hot . Serve with Marinara sauce.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.